Jalapeno Poppers
Molten cheese in a chilli boat with a crunchy hat. Deseeding them keeps the heat friendly enough that you will eat far more than you planned to.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Heat the oven to 220C fan and line a tray with baking paper.
Halve each jalapeno lengthways and scrape out the seeds and pale ribs with a teaspoon, then wash your hands well and keep them away from your eyes.
Beat the cream cheese with the cheddar, spring onions, paprika and salt until smooth, and spoon it into the chilli halves, level with the edges.
Toss the panko with the olive oil until every crumb glistens, then press a spoonful firmly onto each filled half.
Bake for 12 minutes until the crumbs are golden and the filling is bubbling at the edges.
Cool for 3 minutes before eating, because the cheese comes out of the oven at soldering-iron temperature.
Read all that and thought “absolutely not”?
Completely fair. Jalapeno Poppers is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.